What is added to the beef sauce to start the beef is soft and glutinous?

There are many kinds of well-known Chongqing beef noodles, there are melt-in-your-mouth, there are big stones, and there are more chewy and fragrant, and the Sichuan cuisine family will introduce you to a kind of melt-in-your-mouth beef to facilitate entrepreneurs to standardize and improve the taste of their own noodles.

Beef dumplings are the most difficult feature to cook.

1. The fishy smell is heavy 2, the time is long 3, and it does not taste good.

How can it be improved?

1. Four cooking procedures to remove the smell 2, first marinate and then stir-fry and then burn to taste 3, low heat and slow burning.

Characteristics of the beef.

<> flavor is fragrant, retains the original flavor of beef, and at the same time, it is raked to absorb the flavor, and most importantly, it is large.

Concrete production. <>

<>1, the first time to fishy: the initial processing, no matter what part of the beef should be bleached with tap water for 1 hour, the excess blood of the beef is bleached out and cleaned, making the chicken is different from making steak and barbecue, the residual blood of the beef is the root of the fishy smell, and the residual blood is not needed to do the fish 2, the second time to go fishy: cut the rinsed beef into the size of a fist, put it in the pot, turn on the high heat and add tap water, 2 catties of beef as an example, add water to submerge, put cooking wine, black pepper, ginger, green onion, boil over high heat to remove foam, After a few minutes, take out the drained water and change it to the size of the stone you want to make (change it to the size of the stone and then add secret spices to marinate for 2 hours) 3. Remove the smell for the third time:

Stir-fry into the flavor: 2 taels of clear oil under the net pot, turn on the high heat and immediately pour in the changed beef to stir-fry, stir-fry to avoid the pot, garlic slices, ginger slices, cumin, star anise, cinnamon, bay leaves, kaemp, pepper continue to stir-fry, when the beef is slightly yellow, when the water in the pot gradually decreases, then put the rock sugar residue, continue to stir-fry, fry until there is no water in the pot at all, the beef is crispy and red, and the meat is tight can be taken out for later use 4, the fourth time to go fishy: slow burning into the flavor:

3 taels of clear oil under the low heat of the net pot, pour in the beef again, cook the vegetable base, black pepper, garlic, ginger slices, cooking wine, change to high heat and stir-fry for a few minutes, add 5 catties of tap water, boil over high heat, change to low heat and slow for 2 hours, if there is more water in it, turn on high heat to collect the juice, and put in monosodium glutamate chicken essence.

First of all, choose tenderloin for stir-frying beef, because tenderloin is the most tender part of the beef. The other is to cut beef, the fibrous tissue of beef is relatively thick, you must cut off the lines, do not cut along the texture, otherwise you can't chew, by the way, don't cut thick. In addition to adding starch, you can also add some egg whites to marinate the beef, so as to ensure that the beef does not lose water when it is heated.

Finally, the oil is overheated, the oil is heated in the pot, the beef is poured into it and quickly dissolved with chopsticks, and it is served out as soon as it changes color, and it will be too old to chew if it takes too long.

Today, I will use the above method to make a garlic beef, the combination of beef and garlic is a perfect match, fragrant and tender, a proper rice killer, and I am not happy to eat two bowls of rice.

Garlic beef. Ingredients:

250 grams of beef, 1 garlic, 10 grams of light soy sauce, 10 grams of oyster sauce, 10 grams of cooking wine, 10 grams of starch, 10 grams of sesame oil, 2 slices of ginger, 1 gram of pepper, a little coriander.

Steps:1Finely chop the garlic, slice the beef, shred the ginger, add 10 grams of light soy sauce, 10 grams of oyster sauce, 10 grams of cooking wine, 10 grams of starch, 10 grams of sesame oil, 1 gram of pepper and shredded ginger, mix well and marinate for 30 minutes.

2.Heat the oil in a pan, pour in the minced garlic, simmer until fragrant, and set aside.

3.Heat the pan again with cold oil, and when the oil is hot, pour in the marinated beef, quickly melt it with chopsticks, and remove it immediately after turning white.

4.Pour the fragrant minced garlic on top of the beef, add 1 tablespoon of homemade oil and spicy seeds, and put on the coriander. My children don't eat chili peppers, but they have no resistance to this garlic beef at all, and they can't stop eating it.

Tips:1If you love garlic, you can enlarge garlic more, which is particularly fragrant.

2.When stir-frying garlic, don't make too much fire, otherwise the garlic is easy to burn, if you don't put oil and spicy seeds in the back, you can add a little salt here.

3.The time of beef oil must be controlled, and the beef should be out of the pot immediately when it changes color, otherwise the beef is easy to get old.

This garlic beef is tender and tender, and it is definitely an artifact for rice. Although I was already full when I coded the words, I felt hungry again when I saw these **!

Beef to taste: potatoes to taste, noodles to taste.

Green chili peppers. Tomatoes to taste to taste.

Chopped green onion, appropriate amount of minced ginger, appropriate amount of large noodles, appropriate amount of Sichuan pepper noodles, appropriate amount of garlic, appropriate amount of cooking wine.

Soy sauce in moderation Although it is not too cold in winter, when the sun sets, the cold breeze can always find a place for him to exert his ability. Why don't we go home and eat a bowl of hot beef whistle noodles.

Method.. Ingredients: Cut the beef into small cubes, chop the green onions, garlic and green peppers, and cut the potatoes into small cubes or small strips.

Add oil to the pan. I'm using sesame oil today.

It is also a healthy oil that is more common in Inner Mongolia and Ningxia.

Add the diced beef to the hot oil and sauté until browned.

Add chopped green onions, garlic, green chili, and then add minced peppercorns, minced ginger, and minced ingredients to choke out the fragrance.

After that, add the chopped potatoes and sauté them for a while.

Add a little soy sauce and a little cooking wine, and stir-fry for a while.

After that, add boiling water, add an appropriate amount of salt, and boil the potatoes until they are cooked thoroughly.

When the potatoes are cooked, you can add the diced tomatoes, boil them a little and then get out of the pot.

Cook the noodles and top them with delicious noodles so that you can get started.

Ingredients: 300 grams of ground meat, a piece of tofu, two teaspoons of sesame oil, 100 grams of vegetable oil, pepper, peppercorns, salt, shallots, soy sauce, appropriate amounts.

Method 1: Buy the ground meat and chop it again, don't be too fine, just chop it a little.

2. Knead the tofu by hand.

3. Stir the minced meat and tofu with all the seasonings evenly, and you don't need to put a lot of salt, because you will have to add soy sauce later. You can beat it a little, and you don't have to be as ...... as you would to make meatballs

4. Mix well and put it in the freezer compartment of the refrigerator, pay attention to it, it is frozen not refrigerated, and it is frozen for one day.

5. Take out the frozen material to de-ice, some water will come out after thawing, squeeze the water slightly with your hands, don't squeeze it too dry.

6. Put the pot on the fire, pour in vegetable oil, the oil should be a little more, put down the chopped shallots and stir-fry until fragrant, then fry the thawed tofu and ground pork together in the pot, and cook the soy sauce when it is a little dry.

Tomato beef cheeks.

Ingredients: 500 grams of fresh beef, 150 grams of tomato sauce.

Excipients] 150 grams of cooking oil (actual consumption), 100 grams of carrots, 100 grams of celery, appropriate amounts of green onions, ginger, pepper noodles, refined salt, and a little sugar.

Method] 1Cut the beef (preferably pork belly, satiao) into corn cubes; Wash and peel the carrots and cut them into strips about 6 cm long; Remove the leaves and roots of celery, wash and cut into 6 cm long sections; Cut the green onion into large sections; Ginger cut into slices.

2.Put cooking oil (about 700g) on the scoop, put in the beef cubes and fry them after the oil is hot, and remove them for later use.

3.Add 50 grams of cooking oil to another pot, stir-fry in tomato sauce after the oil is hot, then put salt and sugar, stir-fry well, and add 1500 grams of water. Then put the fried beef cubes, radish strips, celery segments, green onion segments, ginger slices, and pepper noodles into the pot, bring to a boil, skim off the foam, and simmer over low heat until the meat is rotten.

After the meat is rotten, pick out the green onions, ginger, labels, radishes and celery, and put them in a small pot.

Features] The original soup is rich in nutrition, mellow and fragrant, and is suitable for eating lumpy noodles and rice.

The making of the cheeks. The ingredients include fennel, Sichuan pepper, cinnamon, noodle sauce, salt, red pepper, butter and beef. Make a pot of dumplings, and put all kinds of ingredients in a certain proportion and order.

To make it, dilute the butter and bring it to a boil, then add the seasonings. The amount of sun-dried red pepper is used in large quantities to highlight the spiciness and color of the spicy seeds, and beef also accounts for a large proportion. Cut the fine beef into small pieces, wait for the red pepper color to come down, and then throw the beef into the pot.

At this time, it is necessary to master the heat in order to cook the beef to be neither old nor tender, just right.

After the seed is done, scoop it into the enamel basin, and after cooling, it will condense into a solid, take it with food, store it all year round, and will not deteriorate.

Ingredients: beef brisket, green onion, ginger, garlic, oyster sauce, pepper, dark soy sauce, cooking wine, oil, salt.

1. Cut an appropriate amount of shredded ginger, dried chili peppers, star anise.

2. I use beaten minced meat.

3. After the oil is hot, stir-fry the shredded ginger, star anise and dried chili pepper in the pot until fragrant, and add the meat filling.

4. Add an appropriate amount of dark soy sauce to stir-fry and change color, and add an appropriate amount of light soy sauce.

5. Add thirteen spices and salt and stir-fry.

6. Because my husband loves to eat chili peppers, I put some chili noodles in the oil after it is fried.

7. Add water to cover the meat filling, add monosodium glutamate after boiling.

8. It's out of the pot!

The noodles of Anhui beef plate noodles should be kneaded very strongly, as for the material, Huainan's practice is to fry the dried red pepper with warm oil until it is half pasty (a little paste), and then pour the soup of braised beef and braised beef into the chili pepper and oil, and simmer it slowly after boiling over high heat, and cook until it tastes. The best thing to eat when it's done is that chili.

If any meat food wants to have a tender taste after stir-frying, then it must be indispensable to add cornstarch to it. After cutting the beef into thin strips, use two egg whites and an appropriate amount of wheat flour to grasp and mix evenly, and put it in the refrigerator for half an hour after grasping and mixing. After that, put it in the oil pan and slide it to be very tender.

Ingredients: 500 grams of beef (beef brisket or beef brain, I recommend using beef brain) Ingredients: 70 grams of green onions, 20 grams of ginger, 25 grams of Sichuan pepper, 15 grams of small incense, two or three slices of bay leaves, two star anise, one grass fruit, one cloves, one grass coward, two slices of angelica, 5 tablespoons of cooking wine, 3 tablespoons of soy sauce, 15 grams of sugar, 5 grams of salt, 20 grams of cooking oil.

Method: 1. Cut the beef into mahjong size, but it depends on personal taste, if you want to eat meat, please cut it bigger if you want to drink a lot of wine, and vice versa.

2. Blanch the beef with hot water, be sure to wait for the water to turn on again, then turn off the heat, take out the beef and drain the water.

3. Heat the cooking oil, add the scalded beef and stir-fry, add green onions, ginger, soy sauce, sugar, cooking wine, salt, stir-fry for 1 minute, add boiling water to cover the beef, wait for the water to boil again, add pepper, small incense, bay leaves, star anise, grass fruit, cloves, grass cole, angelica.

4. Pour them into the electric pressure cooker and press them in the electric pressure cooker for 1 hour before serving.

How to make the beef dumplings in Sichuan Nanchong rice noodles: The same method as making braised beef, but the meat should be cut smaller. Here's how:

1. Cut the fresh beef into large pieces (about 30 cm long and 10 cm wide), put the beef under water in the pot and boil, remove the foam, and then cook for a little time to remove it; Add water to the pot again, bring to a boil, add the beef just taken out and cook for half an hour, remove it, let it cool and cut it into two centimeters square. The broth in which the meat is boiled is left for later use.

2. Ginger, garlic and pepper are patted with a knife, Pixian bean paste is chopped, and an appropriate amount of spices such as spices, peppercorns, three naphthalene, fennel, cinnamon, bay leaves, etc., several dried chili peppers are cut into sections, green onions are cut into sections, and an appropriate amount of sugar cooking wine. Wok on the heat of the vegetable oil about two taels, wait for 7 minutes when the heat is bean paste, ginger garlic, spices, dry chili, green onions, etc., fry on a slight heat until the fragrance is overflowing and the watercress is slightly burnt, fry the cut beef for about 10 minutes (pay attention to the heat, can not be fried), at the same time under the cooking wine, sugar and then fry it, pour in the soup of the boiled meat, boil over high heat, remove the foam and boil for about 20 minutes, change to low heat and simmer for about two hours, the beef can be chewed.

3. If you simmer the meat, wrap a little coarse tea in a small gauze bag and put it in a pot to simmer together, the beef is easy to be crispy and soft, and its taste is better.

Ingredients preparation: 2 catties of beef, appropriate amount of spicy noodles, appropriate amount of vinegar, 1 cinnamon, appropriate amount of five-spice powder, appropriate amount of star anise, appropriate amount of ginger, appropriate amount of salt, appropriate amount of soy sauce.

1. Chop the beef into small pieces;

2. Seasoning required;

3. Heat the pan with cold oil and put in the diced meat;

4. Adjust the seasoning, cinnamon and ginger minced star anise. At this time, pour in a little soy sauce, a little more salt, and then pour in a small bowl of vinegar, the noodles are sour and spicy, you can put part of it first to taste, to have a sour taste. Then simmer for about 10 minutes, the meat is cooked, at this time turn off the heat first and then add a large amount of chili noodles, stir-fry well, you can add a little monosodium glutamate or chicken essence.

5. Stir-fried beef dumplings.

Add the beef to the seasoning and simmer.

How to make the beef cheeks:

Divide the beef into large pieces, soak in water for 30 minutes to remove the blood, and then cut into small cubes;

Then pour off the cooking wine, light soy sauce, and peanut oil marinate for 20-30 minutes, which mainly plays a role in improving freshness;

Prepare green onions, ginger and garlic, and you can also use shallots white without green onions;

Chop the green onion, ginger and garlic and set aside;

Spread plastic wrap on the cutting board and chop the Pixian bean paste for later use;

Heat the oil in a pan, add the marinated beef, spread it out, and stir-fry over high heat for one minute;

Then add green onions, ginger and garlic, bean paste, a little sugar, a little cooking wine and stir-fry for one minute, then pour in half a small bowl of water, boil the water and turn to medium-low heat and simmer;

About 12 minutes or so, the water in the pot becomes less and the juice becomes thicker, then pour in the cooked sesame seeds, light soy sauce and stir-fry for 30 seconds;

Then add cooked sesame seeds, mix well with monosodium glutamate, and then remove from the pot.